Dine with Autumn: Spaghetti Squash

It’s gourd time at the market! Pumpkin, kabocha, butternut – delicious recipes abound. But will your kids eat them? I have yet to meet a parent who wouldn’t love to get more veg in their kid’s diet. I’m not beyond trickery, so here’s a foolproof recipe for disguising a healthy meal with the mask of an old standby: SPAGHETTI.

Spaghetti Squash

Time: 50 min (45 min oven, 5 min assembly)

Serves: 3-4

  • One large spaghetti squash
  • Two cups of your favorite marinara sauce
  • Grated Parmesan

Heat your oven to 375°F, and then plop the squash in whole. Good sized squash will take around 45 minutes to cook through. Once it’s done, remove from the oven and let is cool just enough to handle. Cut it in half and scoop out the seeds. The delicious meat left behind is magically shaped just like spaghetti. Use a fork to scrape the meat into a pan and then add your sauce. (Also delicious with pesto or olive oil, salt and garlic for you purists). But we find that kids dig it most with their favorite spaghetti sauce, and then sprinkled with Parmesan. They’ll devour it, while you smile knowing they’re getting their daily dose of healthy. Enjoy!

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